Heat olive oil for about 3 minutes over medium heat in a medium sauce pot.

Dice onion and add to the warm oil with bacon.

Let it bubble away, stirring frequently, until the onion is tender, 4-5 minutes.

Add rice and stir until the rice changes color slightly and becomes fragrant.

Place stock in a separate pot and set it on a warm burner beside your risotto with a ladle in it.

Add the wine to the risotto pot and stir until it is evaporated.

Add tomato purée and stir until the rice is dry again.

No turning back now! Add a couple of splashes of stock. Stir to clean any sticky spots from the bottom of the pan. Continue stirring, and adding broth as it dries up. This will go on for about 20 minutes. If you run out of stock, you can switch to warm water. You want to try and balance your risotto just a little runnier than you'd like to eat it. This stirring in a limited amount of liquid is the real heart of a good risotto.

Taste the rice occasionally to see how it's coming along. When you're happy with the texture, add salt, yogurt, and butter and some fresh cracked pepper. Stir well. Taste, adjust to your liking, and plate.

Serve garnished with a slow-cooked egg (recipe under my profile), a little pepper and olive oil, and a few leaves of thyme.